Vegetarian

Farro and Roasted Butternut Squash is for Side Dish.

Farro and Roasted Butternut Squash takes several minutes to prepare.

Farro and Roasted Butternut Squash takes several minutes to cook.

Farro and Roasted Butternut Squash makes 8 servings.

The ingredients for Farro and Roasted Butternut Squash are:

2 cups farro, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups butternut squash, cut into 1/2-inch dice
1 large red onion cut into 1/8ths
1 tablespoon fresh thyme, minced
1 tablespoons walnut or olive oil
1 tablespoon balsamic vinegar
3/4 oz crumbled goat cheese* (1/8 oz per serving)

Here is how you make Farro and Roasted Butternut Squash:

Preheat oven to 375.Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit.In a large bowl gently toss everything. Taste and add a bit of salt if necessary. Top with goat cheese. Serve warm, cold, or room-temperature.Serving Size:?Serves 8

The nutritional information for Farro and Roasted Butternut Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 231.3

• Total Fat: 3.4 g
• Cholesterol: 1.2 mg
• Sodium: 617.4 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 5.6 g
• Protein: 8.4 g